The Test Kitchen: I am acquainted with MANY self-proclaimed “Carrot Cake Experts”, so I called in the troops for a little taste-testing on this recipe. I am thrilled to report that by unanimous decision this is, indeed, one of the best carrot cakes ever!
@lovinspoonful: Again, going back to my vintage recipes that have been in my family for years, I spotted an old recipe from the 40’s for carrot cake. It was titled THE BEST CARROT CAKE. Well, I figured it was now the 90’s at the time and was sure someone probably had come up with a better recipe since then. I was wrong. To date, I have not tasted better carrot cake ever. It’s easy and the outcome is amazing. A great spring cake for Easter dinner and a tradition around here…hide it from the Easter Bunny though.
Ingredients
2 csugar
1 1/4 coil
4large eggs
2 cflour
2 tspbaking soda
1 Tbspcinnamon
1 tspsalt
3 cgrated carrots
1 cchopped walnuts
FROSTING
12 ozpowdered sugar
23 oz. cream cheese room temp
1 tspvanilla extract
2 Tbspbutter
2 Tbspmilk
Directions:
1.In large bowl, beat sugar and oil.
Add eggs and beat well.
Fold in carrots and nuts.
Sift together flour, soda, cinnamon, and salt into egg mixture; mix well.
Place batter in greased 9×13 pan; bake for 45 minutes in a 350 oven. (Check once because of oven variances.)
FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk
Spread on cooled carrot cake (add more walnuts if desired)
